Recipes

Crackenback Cottage Scones

Ingredients

875g SR flour
¾ tsp baking powder
¼ cup caster sugar
175 ml soda water
175 ml lemonade
200 ml buttermilk
150 g melted butter
½ tsp vanilla essence

Preheat oven to 220C. Sift dry ingredients together into a large bowl, use a whisk to mix together thoroughly. Mix together wet ingredients in a jug. Make a well in the dry ingredients, add liquid, mix until just coming together. Knead together LIGHTLY on a floured board until smooth. DO NOT OVER WORK!!! Roll out to 4cm thick, cut out scones with either cutter or knife . Place scones on greased tray 1cm apart, brush top with milk. Bake at 200C for 10min, then 170C for 10 min or until cooked.